Cream Cheese Frosting Recipe
Smooth, creamy homemade cream cheese frosting with a balanced tang and sweetness, made with five simple ingredients in about 10 minutes.
Contains: Milk
This recipe contains milk. Gluten-Free and Nut-Free describe the authored ingredients, not a certification against manufacturing or kitchen cross-contact; check packaged ingredient labels if that is a concern.
WHY IT WORKS
Why This Recipe Works
01
Balanced and Creamy
Full-fat cream cheese brings the classic tang while butter gives the frosting a smoother, more stable texture.
02
Mix in the Right Order
Beating the butter and sugar before adding the cream cheese helps limit overmixing once the cream cheese goes in.
03
Easy to Adjust
Use it straight away for spreading, or chill it briefly when you want a firmer frosting that holds a piped swirl more cleanly.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Beat the softened butter in a large mixing bowl on medium speed for about 2 minutes, until smooth and creamy.
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Add the powdered sugar in three additions, mixing on low speed after each addition until incorporated. Scrape down the bowl as needed.
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Add the softened cream cheese, vanilla extract and salt. Mix on low speed until combined, then beat on medium speed for about 1 to 2 minutes, just until smooth and fluffy. Avoid prolonged beating, which can make cream cheese frosting too soft.
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Use the frosting immediately, or refrigerate it for 15 to 20 minutes if you want a firmer consistency for piping. This makes about 3 US cups, enough for roughly 24 cupcakes with a modest swirl or 12 cupcakes with a generous swirl.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Make the frosting up to 3 days ahead. Store it in an airtight container in the refrigerator, then let it stand at cool room temperature for about 15 to 20 minutes and briefly mix until spreadable before using.
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Dietary options
Make This Recipe Work for You
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Recipe Notes
Ingredient Notes
Use full-fat block cream cheese for the most reliable texture. Spreadable cream cheese contains more moisture and can make the frosting loose. The cream cheese should be softened enough to mix smoothly but still feel slightly cool.
Useful Substitutions
Salted butter can replace unsalted butter; omit the added salt and taste before adjusting. Vanilla bean paste can replace vanilla extract in the same quantity if you want visible vanilla flecks.
INGREDIENT QUALITY
Quality Note
For the smoothest, most stable frosting, use full-fat block cream cheese rather than spreadable cream cheese from a tub. Keep the cream cheese softened but still slightly cool, and stop mixing once the frosting is smooth.
SPEND LESS
Cost-Saving Tip
Store-brand full-fat block cream cheese and unsalted butter work well here. Compare powdered sugar by unit price because larger bags are often better value and keep well in a cool, dry cupboard.
COOKING TIPS
Tips
Use Block Cream Cheese
Full-fat block cream cheese gives a thicker, more dependable frosting than the softer spreadable kind sold in tubs.
Keep It Slightly Cool
The cream cheese should be soft enough to blend but not warm or slack. Slightly cool cream cheese helps the frosting hold its shape.
Do Not Overbeat
Once the cream cheese is added, mix only until the frosting is smooth and fluffy. Prolonged beating can make it softer.
Chill Before Piping
If the frosting feels too soft for a defined swirl, refrigerate it for 15 to 20 minutes before filling the piping bag.
MAKE IT LAST
Storing, Freezing & Using Again
Storing
Keep cream cheese frosting refrigerated in an airtight container. For best quality, use it within 3 to 4 days.
Freezing
Freeze the frosting in an airtight container for up to 2 months. Leave a little headspace because the frosting can expand slightly as it freezes.
Thawing
Thaw frozen frosting overnight in the refrigerator rather than at room temperature.
Before Using
Let chilled frosting soften briefly, then mix just until smooth. If it becomes too soft, refrigerate it again before spreading or piping.
ESTIMATED PER SERVING
Nutrition
2 tablespoons (tbsp)
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Cream Cheese Frosting FAQs
Why is my cream cheese frosting runny?
Warm cream cheese, spreadable tub-style cream cheese or prolonged mixing can all make the frosting softer. Use full-fat block cream cheese, keep it slightly cool and stop mixing once the frosting is smooth.
Can I pipe this cream cheese frosting?
Yes. It works well for simple swirls and borders. If your kitchen is warm or the frosting feels soft, chill it for 15 to 20 minutes before piping.
Does cream cheese frosting need to be refrigerated?
Yes. Because it contains cream cheese and butter, keep the frosting refrigerated when you are not actively using or serving it. Refrigerate frosted cakes and cupcakes as well.
Can I make cream cheese frosting ahead of time?
Yes. Make it up to 3 days ahead and store it in an airtight container in the refrigerator. Let it soften briefly, then mix just until spreadable before using.
How much frosting does this recipe make?
It makes about 3 US cups of frosting. That is enough for roughly 24 cupcakes with a modest swirl, 12 cupcakes with a generous swirl, or a two-layer 8- or 9-inch cake with a relatively simple finish.
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